Despite its name, El Diablo isn’t as fiery as it sounds—at least not in terms of alcohol content. However, its spicy kick does nod to the flames of the underworld, if only subtly. It’s a cocktail with an intriguing backstory, yet one that somehow never cemented its place among the all-time classics.
The Origins of El Diablo
Most sources agree that El Diablo was created by Victor Jules Bergeron Jr., better known as Trader Vic, one of the pioneers of the Tiki movement. The recipe made its first appearance in Trader Vic’s Book of Food and Drink (1946), where it was originally listed as Mexican El Diablo—a name that would later be shortened in subsequent editions. The “Mexican” descriptor likely came from its tequila base, a relatively uncommon choice at the time.
A Possible Predecessor?
Cocktail historian Simon Difford suggests that an earlier version of this drink existed as far back as 1940. In The How and When, written by Hyman Gale and Gerald F. Marco, there’s a recipe simply called Diablo, which shares some key similarities with Trader Vic’s version.
The main difference? Diablo was originally made with rum instead of tequila and prepared with a shake rather than the build technique. However, it featured both crème de cassis and ginger ale, just like El Diablo.
Interestingly, by the time Trader Vic’s Bartender’s Guide was published in 1972, the cocktail was no longer explicitly credited to Bergeron. Difford suggests that this detail casts doubt on whether El Diablo was truly Trader Vic’s original creation, arguing that he simply swapped rum for tequila and changed the name.
That may be a bit of an oversimplification. Swapping the base spirit is no small tweak—it fundamentally alters the cocktail’s balance and requires adjustments to the other ingredients. So while Diablo may have served as inspiration, El Diablo stands on its own as a unique recipe, even if it didn’t materialize out of thin air.
The Recipe of El Diablo
Below is the original 1946 recipe from Trader Vic’s Book of Food and Drink. It’s worth noting that the ginger ale available at the time was spicier than most modern versions. If you want to get as close as possible to the original flavor, consider using ginger beer instead.
Ingredients
- 30 ml tequila
- 15 ml crème de cassis
- ½ lime
- Ginger ale, to top
Method
Squeeze the lime and drop both the juice and spent shell into a highball glass. Fill with crushed ice, then add the tequila and crème de cassis. Stir gently and top with ginger ale.
Garnish
Trader Vic didn’t specify one, but a lime wheel works perfectly.
Photo credits Julie Couder, location Lubna Milano, all rights reserved
